We were looking for a little variety in the mornings since this gluten free diet has put a bit of a hamper on our staples, and since muffins are a favorite of mine. I decided to experiment with a sugar and gluten free muffin recipe. And I am so happy I did, these were delicious, slightly sweet, slightly tart and a great way to start the day. Best of all the boys and DT loved them, in fact between the 4 of us they were all gone!! Let me show you how I made them.
Ingredients: 1 cup apple sauce, 4 T butter, melted, ½ c. orange juice, zest of 1 orange 1/2 c. agave nectar, 1 egg
2 c. gluten-free flour blend (Bob’s Red Mill biscuit and baking mix), 1 t. baking powder, ¾ c. fresh or frozen cranberries
For this recipe I used Bob’s Red Mill Biscuit and Baking Mix, but you could easily use any gluten free mix (or regular all purpose flour) that you like.
To start off sifting the flour and baking powder together in a large bowl.
Then zest an orange
I got this new Microplane Zester and wow does it make a difference, its so much easier to zest now with easy clean up!! I love it.
and go ahead and juice the same orange till you reach 1/2 cup of orange juice on a 2 cup measuring cup, if you don’t have fresh oranges, go ahead and use store bought orange juice.
In the same measuring cup, crack one egg
add the agave nectar
and melted butter
stir until full incorporated.
Then in the flour mixture add the 3/4ths of cranberries and toss until coated with flour.
*be sure to set aside 1/4th of the cranberries for later
Then pour in all the wet ingredients
and only stir until just combined, about 10- 15 turns, be sure to not over mix.
Then with the 1/4 cup measure batter into each muffin tin.
press the extra cranberries on top of each muffin
and bake at 350 for about 25-30 minutes, until toothpick comes out clean
Set on rack to cool.
Or if your impatient like me, dab a little butter on the muffin and enjoy piping hot.
Little H must take after me, here he is blowing on the muffin to cool
I love it when my babies enjoy my cooking.
*Note* Take a look at all that hair on Little W, I never thought the day would come!
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Orange Cranberry Muffins
1 cup apple sauce
4 T butter, melted
½ c. orange juice
zest of one orange
1/2 c. agave nectar
2 c. gluten-free flour blend (Bob’s Red Mill biscuit and baking mix)
1 t. baking powder
¾ c. fresh or frozen cranberries
Preheat oven to 350 degrees F. Spray a 12 tin muffin pan with lightly with cooking spray.
Put flour blend and baking powder in a flour sifter and sift.
In a measuring cup measure orange juice, stir in applesauce, melted butter , agave nectar and egg, mix well and set aside.
Add the cranberries to the flour mixture and toss to coat then, quickly dump the entire contents wet ingredients into the dry and stir until just combined. Do not over mix, about 10-15 stirs.
Put ¼ cup of batter into each paper liner. Bake for 25 – 30 minutes until a toothpick inserted in the center comes out clean. Refrigerate any uneaten muffins in an airtight container.